Combine dressing ingredients. Whisk (smashing preserves slightly) until well combined. Set aside.
Assemble salad
Peel sweet potato, then cut into 1/2 inch cubes. Toss in olive oil with salt & pepper, then roast at 400 F until starting to turn golden, about 20 minutes. Let cool briefly.
In a large bowl, combine chopped lettuce, cranberries, cheese, onion, roasted sweet potatoes and pecans.
Top with dressing, then toss well to combine.
Garnish with a fan of pear slices if desired. Once dressed, it should be served immediately.
Notes
If you want to use Thanksgiving leftovers, you can cube a leftover roasted sweet potato instead of cutting up and roasting one. Instead of dried cranberries, you can use chucks of gelled cranberry sauce. Just fully mix the salad first, then fold these in at the end to help them stay more intact.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.